Description

Celebrate autumn with this vibrant Fall Harvest Salad with Maple Tahini Dressing! A perfect blend of roasted squash, beets, brussel sprouts, and kale, topped with a creamy, tangy maple tahini dressing. This salad is hearty, nourishing, and versatile, making it ideal as a meal or a festive side dish. Customizable and packed with seasonal flavors, it’s the perfect choice for any fall occasion!

Ingredients

For the Salad:

4 cups halved brussel sprouts

4 cups peeled and diced butternut or acorn squash

4 small beets, diced

1 tsp olive oil for roasting

2 cups tightly packed, finely chopped kale

1 apple, diced

1/2 cup chopped walnuts or pecans

1/2 cup dried cranberries

1/2 cup pomegranate arils

For the Tahini Maple Dressing:

5 tbsp tahini

2 tbsp maple syrup

2 tbsp apple cider vinegar

1 tbsp fresh lemon juice

3 cloves garlic

4–6 tbsp water (to reach desired consistency)

Pinch of salt (to taste)

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Instructions

Oil-Free Option: Replace the olive oil with vegetable broth or a splash of balsamic vinegar for roasting. Drizzle with maple syrup before roasting for added sweetness.
Nut-Free Option: Swap walnuts with sunflower seeds or omit them entirely. Pecans are a good alternative for those not strictly avoiding nuts.
Add More Veggies: Feel free to add roasted carrots, sweet potatoes, or parsnips for variety.

Notes

Oil-Free Option: Replace the olive oil with vegetable broth or a splash of balsamic vinegar for roasting. Drizzle with maple syrup before roasting for added sweetness.

Nut-Free Option: Swap walnuts with sunflower seeds or omit them entirely. Pecans are a good alternative for those not strictly avoiding nuts.

Add More Veggies: Feel free to add roasted carrots, sweet potatoes, or parsnips for variety.